Boil up the syrup and pour over the freshly-roasted
(not ground) coffee, so as to make an infusion. Allow
it to stand a few minutes, then strain into a basin ;
whisk the yolks of eggs in a clean stewpan ; stir in the
syrup, set it on the fire and whisk until the yolks begin
to bind, strain into a basin ; add a few drops of caramel
if needed, and let cool on the ice. Freeze in a sor-
betiere surrounded with crushed ice and salt ; when
half-frozen add the cream, previously whipped to a froth.
Put the mixture in a cylindrical-shaped mould, well
covered ; place in a pail of ice and salt for two hours ;
turn out and serve. If more convenient, the parfait may
be served in goblets.
689. Cafe Frappe en Tasses a la Viennoise. — 1 quart
freshly made Mocha coffee, ^ pint milk, ^ pint syrup,
1 pint cream, 1 glass of old Cognac or Kirsch, and
freezing salt.
Mix the coffee, syrup, and milk (previously boiled)
together, pour into the freezer, and freeze until of the
consistency of batter ; whip the cream, mix three parts
thereof with the iced coffee, stir in the Kirsch or Cognac
and freeze a little longer. Fill some very small cups
with this, put a teaspoonful of whipped cream on top
of each, and serve quickly. Finger-biscuits or small
vanilla wafers should be handed round at the same time*
690. The Glace (Iced Tea).— li oz. good Ceylon tea,
1 quart boiling water, ^ pint cream, 4 oz. castor sugar^
1 lemon.
Put the tea in a teapot, previously heated, pour over
the water (boiling), allow it to infuse ; then pour off
into an ice-freezer, previously placed in a tub charged
with broken ice and coarse salt; mix the tea with the
sugar and cream. Freeze until of a creamy appearance,
then put into a jug and serve in cups or glasses. Cut
the lemon into thin slices, put them on a glass dish, and
hand round with the iced tea. Tea thus prepared should
be in a liquid state when served ; vanilla flavouring is
sometimes added, but is not recommended.
CHAPTER XIII,
SAYOUEIES AND BEEAKFAST DISHES.
691. Huitres Gratines en Coquilles. — 18 oysters,
1 oz. butter, | leraon, 3 tablespoonfuls bechamel, white
breadcrumbs, cayenne pepper or Oriental salt, parsley
for garnish.
Open the oysters and remove the beards ; preserve a
little of the liquor and 18 round shells. Wash the
shells and wipe dry ; butter the inside. Put a teaspoon-
ful of bechamel sauce in each of the shells, also a few
drops of oyster liquor and lemon juice ; lay the bearded
oysters on this, season with a dust of Oriental salt or
■cayenne, put a little more sauce on top of each ; sprinkle
with breadcrumbs, and lay a tiny piece of butter on top of
•each. Place them on a baking-sheet in a quick oven
for ten minutes or less, just long enough to slightly
colour the top ; dish up on a very hot dish on a folded
napkin ; garnish with a few sprigs of freshly-picked
parsley, and serve as hot as possible.
692. Huitres a la Tsar. — 12 oysters, 12 rounds of
sliced cooked ox-tongue, 1 oz. anchovy paste, 3 oz.
grated Parmesan cheese, f lemon, 3 oz. flour, 1^ oz.
butter, 1 yolk of egg, salt, and cayenne.
Page 300
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Boil up the syrup and pour over the freshly-roasted
(not ground) coffee, so as to make an infusion. Allow
it to stand a few minutes, then strain into a basin ;
whisk the yolks of eggs in a clean stewpan ; stir in the
syrup, set it on the fire and whisk until the yolks begin
to bind, strain into a basin ; add a few drops of caramel
if needed, and let cool on the ice. Freeze in a sor-
betiere surrounded with crushed ice and salt ; when
half-frozen add the cream, previously whipped to a froth.
Put the mixture in a cylindrical-shaped mould, well
covered ; place in a pail of ice and salt for two hours ;
turn out and serve. If more convenient, the parfait may
be served in goblets.
689. Cafe Frappe en Tasses a la Viennoise. — 1 quart
freshly made Mocha coffee, ^ pint milk, ^ pint syrup,
1 pint cream, 1 glass of old Cognac or Kirsch, and
freezing salt.
Mix the coffee, syrup, and milk (previously boiled)
together, pour into the freezer, and freeze until of the
consistency of batter ; whip the cream, mix three parts
thereof with the iced coffee, stir in the Kirsch or Cognac
and freeze a little longer. Fill some very small cups
with this, put a teaspoonful of whipped cream on top
of each, and serve quickly. Finger-biscuits or small
vanilla wafers should be handed round at the same time*
690. The Glace (Iced Tea).— li oz. good Ceylon tea,
1 quart boiling water, ^ pint cream, 4 oz. castor sugar^
1 lemon.
Put the tea in a teapot, previously heated, pour over
the water (boiling), allow it to infuse ; then pour off
into an ice-freezer, previously placed in a tub charged
with broken ice and coarse salt; mix the tea with the
sugar and cream. Freeze until of a creamy appearance,
then put into a jug and serve in cups or glasses. Cut
the lemon into thin slices, put them on a glass dish, and
hand round with the iced tea. Tea thus prepared should
be in a liquid state when served ; vanilla flavouring is
sometimes added, but is not recommended.
CHAPTER XIII,
SAYOUEIES AND BEEAKFAST DISHES.
691. Huitres Gratines en Coquilles. — 18 oysters,
1 oz. butter, | leraon, 3 tablespoonfuls bechamel, white
breadcrumbs, cayenne pepper or Oriental salt, parsley
for garnish.
Open the oysters and remove the beards ; preserve a
little of the liquor and 18 round shells. Wash the
shells and wipe dry ; butter the inside. Put a teaspoon-
ful of bechamel sauce in each of the shells, also a few
drops of oyster liquor and lemon juice ; lay the bearded
oysters on this, season with a dust of Oriental salt or
■cayenne, put a little more sauce on top of each ; sprinkle
with breadcrumbs, and lay a tiny piece of butter on top of
•each. Place them on a baking-sheet in a quick oven
for ten minutes or less, just long enough to slightly
colour the top ; dish up on a very hot dish on a folded
napkin ; garnish with a few sprigs of freshly-picked
parsley, and serve as hot as possible.
692. Huitres a la Tsar. — 12 oysters, 12 rounds of
sliced cooked ox-tongue, 1 oz. anchovy paste, 3 oz.
grated Parmesan cheese, f lemon, 3 oz. flour, 1^ oz.
butter, 1 yolk of egg, salt, and cayenne.